2 (16 oz. ea.) pork tenderloins

RUB:

2 tbsp. Dijon mustard
2 tsp. brown sugar
1 tsp. ground black pepper
2 tsp. salt
1 tsp. vegetable oil

Slice each pork tenderloin into 6 equal rounds, pound the pieces with a mallet. Combine rub ingredients and coat pieces of pork. Leave in refrigerator for at least an hour for the rub to soak in.

SAUCE:

3 tbsp. butter
1 cup chicken stock (Swanson)
1 tsp. Dijon mustard
2 tbsp. lemon juice
2 tbsp. minced parsley

Heat butter in a saucepan. Add the sauce ingredients and mix thoroughly. Let ingredients simmer for 10 minutes.

GRILLING:

Preheat grill to a medium heat and place the pork pieces on. Grill for 3 minutes on each side then coat with the sauce you made. Move pork pieces away from direct heat and close the lid, let cook for 10 minutes.

Leave the pork pieces to settle for ten minutes and serve with any leftover sauce.

Submitted by: Adam